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Lavishly photographed and intimately written, Britain’s foremost food writer Nigel Slater has created a loving homage to fruit (and nuts) with Ripe: A Cook in the Orchard. Share his quiet passion for the produce he nurtures and for transforming these delights into simple but mouthwatering dishes—such as savory Poached Ham with Sharp Cherry Sauce and Sweet Apricot and Pistachio Crumble. This gem will be a welcome addition to any chef’s kitchen.
Hardcover; 600 pages; 218 illustrations. 10" x 7".

Museum Provenance

Evocative of the broad range of cookbooks cataloged in the Smithsonian Institution Libraries.

Every Smithsonian purchase will arrive with a museum provenance card explaining how it is adapted from or
inspired by an object or objects in our collection.